Valentine’s Day is just around the corner, so to please your special someone, make this absolutely divine chocolate and roasted hazelnut pie from none other than French Chef Pierre Hermé!
Prep Time: 30 minutes
Baking Time : 15 minutes at 340°F (170°C)
Rest Time: minimum 1 hour
Difficulty: easy
For: a pie mold of 8.6 inches (22 cm) of diameter
For the cocoa shortcrust dough
For the ganache and decoration
Preheat oven to 340°F (170°C).
Place the hazelnuts on a baking sheet and roast them in the oven for 15 minutes. When they are cold, rub them between your hands or in a cloth to remove their skin. Cut them in half.
Prepare the shortcrust dough: in the bowl of a food processor, combine the soft butter, sugar and salt.
In a small bowl, combine flour, baking powder and cocoa. Stir into previous mixture.
Spread directly into the lined pan and press well with your fingers.
Bake for 15 minutes. The dough must not look cooked, that’s Pierre Hermé’s secret to be so delicious!
Preparation of the ganache: in the meantime, melt the chocolate with the cream in a saucepan over low heat. Stir from time to time.
Finishing: once the pie shell is completely cold (and not before), spread the equivalent of 3 tablespoons of ganache, then spread the 1/3 of hazelnuts.
Cover with the remaining ganache, then spread the remaining 2/3 of hazelnuts.
Put in the fridge for at least 1 hour.
Enjoy without depriving yourself!
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